Corporate Chef Maharaj Jodharam Choudhary Shares Easy & Quick Diwali Recipes
Diwali, the festival of lights is just around the corner and as you deck your home up to welcome prosperity, you can take a break from all the cleaning and dig into a delicious festive meal at any of the Khandani Rajdhani outlets in the city. And if you are one of those who likes to prepare everything from scratch for your family and friends, here are some of the recipes shared by Maharaj Jodharam Choudhary, corporate chef - Khandani Rajdhani that you can try. These are delicious, festive and easy to make.
Enjoy and have a great Diwali.
Mirchi Vada Chaat
Mirchi Wada Chaat
Ingredients
- Bhavnagri chilies (slit and deseeded) - 6
For stuffing
- Potatoes (boiled, peeled and mashed) - 1 cup
- Red chili powder - 3/4 tsp
- Coriander powder - 1/2 tsp
- Roasted cumin powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Salt to taste
For the batter
- Gram flour - 1 cup
- Turmeric powder - 1/4 tsp
- Fruit salt - 1/4 tsp
- Ajwain - ¼ tsp
- Chaat masala - 1/4 tsp
Method of Preparation
- Heat oil in a kadai. Add all the masalas. Add mashed potatoes and stir.
- Add salt, mix again and set aside to cool.
- Fill the Bhavnagri chilies with this mixture. Set aside.
- Mix together gram flour, turmeric powder, salt, fruit Salt (soda) and the remaining red chili powder in a bowl. Add sufficient water and whisk to make a smooth batter of pouring consistency.
- Heat sufficient oil in a kadai.
- Dip the stuffed chilies in the gram flour mixture and deep-fry in hot oil till golden brown. Drain on absorbent paper.
- Sprinkle chaat masala, sweet chutney, coriander chutney, curd and red chili powder on top. Serve warm.
Kaju Katli
Kaju Katli
Ingredients (1 cup = 255 ML)
- Cashews – 1 cup
- Sugar - ½ cup
- Water - ¼ cup
- Cardamom powder – 1/8 tsp
- Ghee - 1 tsp
Method of Preparation
- Grind cashews to a smooth powder. Keep aside.
- In a non-stick pan, take ½ cup of sugar along with ¼ cup of water.
- Keep the flame on low and keep on stirring to form a syrup.
- Stir the sugar syrup till it forms one string consistency.
- Now sieve the ground cashew powder.
- Remember to keep the flame on low all the time and mix well.
- Add cardamom and continue to mix till it starts releasing from pan.
- Once the cashew paste turns to dough leaving the pan to add a tsp of ghee.
- Continue to mix till the ghee melts completely and cashew dough is formed leaving the pan.
- Switch off the stove. and grease a butter paper with ghee.
- Transfer the cashew dough on to the butter paper.
- Grease your hand with little ghee and knead 30 seconds.
- Once you get a smooth dough, cover with butter paper.
- Take a plate and press to form a uniform layer.
- Then roll the dough with a rolling-pin, adjusting the thickness according to your choice.
- Cut the edges so that you can get perfect diamond shapes.
- Now cut the dough into a diamond shape. Decorate with silver ‘vark’ and serve.
Kesar Shrikhand
Shrikhand
Ingredients
- Saffron (Kesar) – a large pinch
- Yogurt - 1 kg
- Sugar - 1/3 cup
- Warm milk - 2 tbsp
- Nutmeg powder - a pinch
- Green cardamom powder - 1/4 teaspoon
- Almonds (blanched, peeled and sliced) - 5-6
- Pistachios (blanched, peeled and sliced) - 8-10
Method of Preparation
- Tie the yogurt in a muslin cloth and hang it over a bowl. Keep it in the refrigerator overnight.
- Transfer the drained yogurt to a bowl. Add sugar and mix well.
- Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well.
- Add the nutmeg and cardamom powder; mix well and chill in the refrigerator.
- Serve chilled, decorated with almonds and pistachios.
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